Whole Boston Butt (un-pulled) Recipe
Fully Smoked, Yields 4-5lbs. After Pulling
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Roast
Begin by removing the Boston Butt from its packaging and pat it dry with paper towels. This helps to ensure a good sear and smoke.
- 2
Apply Olive Oil
Rub the entire surface of the pork roast with 2 tablespoons of olive oil. This helps the seasoning adhere better.
- 3
Season the Meat
In a small bowl, mix together 1 tablespoon of kosher salt, 1 tablespoon of black pepper, 2 teaspoons of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of cayenne pepper. Rub this seasoning mix all over the pork roast, ensuring an even coating.
- 4
Prepare the Smoker
Preheat your smoker to a temperature of 225°F (107°C). Make sure you have enough wood chips (preferably hickory or applewood) soaked in water for at least 30 minutes to create smoke.
- 5
Smoke the Pork
Place the seasoned pork roast in the smoker, fat side up. Close the lid and smoke for approximately 5-7 hours, or until the internal temperature reaches 195°F (90°C). Use a meat thermometer for accuracy.
- 6
Add Moisture
In a small bowl, mix together 1 cup of apple cider vinegar and 1 cup of water. Every hour, spritz the pork roast with this mixture to keep it moist and flavorful.
- 7
Rest the Meat
Once the pork has reached the desired internal temperature, remove it from the smoker. Wrap it in aluminum foil and let it rest for at least 30 minutes. This allows the juices to redistribute.
- 8
Serve
After resting, you can either serve the Boston Butt as is or pull it apart for sandwiches or tacos. Enjoy your deliciously smoked pork!